Chestnut Ice Cream with Glazed Chestnuts
- For the chestnut ice cream
- 300 grams Chestnut puree (canned)
- 2 centiliters Cherry brandy
- 200 grams Double cream
- 100 milliliters Whipped cream (at least 30% fat content)
- 70 grams sugar
For the chestnut ice cream: In a bowl, stir together the chestnut puree with the kirsch and double cream. Beat the cream with the sugar until stiff and fold into the chestnut mixture. Pour into an ice cream maker and process according to the manufacturers' directions. Or pour into a metal bowl and freeze for 3 hours, stirring once or twice.
For the glazed chestnuts: Preheat the oven to 250°C (approximately 480°F). Line a baking sheet with parchment paper. Make a slit in the rounded side of each chestnut, place on the baking sheet and bake until the skin begins to pop open 20-25 minutes. Peel the chestnuts. Melt the sugar in a pan, add the peeled chestnuts and cook until caramelized. Scoop balls of ice cream into bowls and serve together with the glazed chestnuts.